Ukhilimu we-Custard uwukugcwalisa okuvame ukusetshenziswa okubhaka, awushintshwa ngamanye amasoso ngenxa yokuqina kwawo okuhle kanye nokumelana okuhle kakhulu kokubhaka.
Ake siqale sihlaziye izithako zesoso yomkhiqizo ngesabelo semakethe esikhulu:
I-poly maltose ephansi (emnandi), amanzi, ushukela (omnandi), amaprotheni e-whey, i-whey powder, ubisi oluyimpushana, impepho yobisi kanye nokunambitheka okusilika), ushingamu kabhontshisi omnyama (ukuqina), i-lipid eyodwa (emulsifier), i-potassium sorbate (isilondolozi) , beta – carotene (pigment), citric acid (flavour), uwoyela (silky palate), hydroxypropyl isitashi phosphate ester (thickening).Kulokhu singabona ukuthi i-custard creasm, isoso ingamanzi aphezulu, amaprotheni aphezulu, isitashi esiqinisiwe se-emulsion system.
Ngaphezu kwe-potassium sorbate, ayikho enye ifomula ye-antibacterial ne-anticorrosive kulo lonke uhlelo lomkhiqizo.Ngaphezu kwalokho, umkhiqizo ngokwawo uwuhlelo oluphezulu lwamanzi namaprotheni, ngakho-ke umkhiqizo ubaluleke kakhulu ekubulaleni inzalo kanye ne-anticorrosion.Ukuvalwa kwezinga lokushisa okuphezulu kubalulekile enqubweni yokucubungula, ngangokunokwenzeka ukunciphisa ukuchayeka kwenqubo ukugwema amagciwane ngemva kokuvalwa inzalo.Iziqandisi zokushisa eziphansi nazo zibalulekile ohlelweni lokuhamba nokugcinwa.Qaphela ukuthi: isikhathi sokushisa okuphezulu sokwenza inzalo asikwazi ukuba side kakhulu ukuvimbela ukuguga komkhiqizo.
Ukugqoka isaladi kanye nokhilimu we-custard kuvame ukusetshenziswa embonini yokubhaka futhi kuvame ukuqhathaniswa nabakhiqizi.Kusuka ohlelweni lomkhiqizo: ukhilimu we-custard ungowesistimu ye-starch gelatinization, futhi ukhilimu we-custard ungowohlelo lwe-oil-water emulsification.Ngenxa yemvelo yayo ene-asidi, uhlelo lokugqoka isaladi ngokwalo lunomphumela othile we-antibacterial.ukhilimu we-custard unganaka kuphela ukuvala inzalo kanye nokugcinwa okubandayo okuphuzile phakathi nenqubo yokukhiqiza, uhlelo ngokwalo alunawo amandla okulwa namagciwane.
Enkambweni ye-gelatinization, isitashi kulula ukwenza ifilimu ye-coking endaweni yokushintshanisa ukushisa, engathinti nje ukudluliswa kokushisa kodwa futhi ithinta ikhwalithi yomkhiqizo, ngakho-ke ukugcoba nokugqugquzela kubaluleke kakhulu ekukhiqizeni ukhilimu we-custard.Uma kucatshangelwa ikhwalithi yokuvala inzalo yezinto ezibonakalayo kanye nokulawulwa kwe-microbial, sincoma ukusetshenziswa kwe-starch gelatinization system eqhubekayo.I-slurry emisiwe, ngaphansi kokucindezela kwepompo yokudlulisa ngokusebenzisa isishintshi sokushisa esiqhubekayo, ishubhu yokugcina izinga lokushisa eliphezulu, isishintshi sokushisa esipholile, inqubo eqhubekayo ephumelelayo ye-starch gelatinization kanye nenqubo yokuvala inzalo.
Isishintshi sokushisa se-scraper esikhiqizwe ngu-Hebei Shipu sinezici ezilandelayo:
I-1.Imishini yokushintshanisa ukushisa ngokuhambisana nezindinganiso zokuhlanzeka kokudla.
2.Ukusebenza kokudlulisa ukushisa okuphezulu, izikhathi ezintathu kuya kwezine ukusebenza kwesinye isishintshi sokushisa, i-homogeneous emulsification.
3.Isakhiwo esihlangene kanye nobubanzi bohlelo lokusebenza;Ikakhulukazi ifaneleka nge-viscosity ephezulu, i-crystallization elula noma kulula ukukhiqiza ifilimu yokupheka, equkethe izinhlayiya nezinye izinto.
4.Ukuhlanza okulula, gcina isikhathi sokuhlanza, ukuthuthukisa ukusebenza kahle komsebenzi.Imishini evamile yokushintshanisa ukushisa emsebenzini ngemva kwesikhathi sokuchitha isikhathi sokuhlanza indawo yokushintshanisa ukushisa, kanye ne-scraper heat exchanger nge-design yayo eyingqayizivele ye-scraper, ngosizo lwe-scraper agitation ingakwazi ukuhlanza ngesikhathi esifanele indawo yokudlulisa ukushisa, isheshise ukushisa. ukusebenza kwe-exchange, ukuxazulula izinkinga eziqoqwe iminyaka eminingi embonini yokushisa ukushisa.
5.Ukusebenza okuhle kokuvala, kusetshenziswa uphawu lomshini ngokuhambisana namazinga ezempilo, impilo ende yesevisi.
Lo mkhiqizo usetshenziselwa ukuhlanganisa uhlelo lokukhiqiza lwe-star-sauce oluqhubekayo, umkhiqizo ozinzile, ukusebenza kahle kokukhiqiza okuphezulu.
I-Hebei Shipu inganikeza isethi egcwele yomshini wokwenza ukhilimu we-custard, umshini wokunciphisa, umshini we-margarine nomshini we-ghee yemifino.
Isikhathi sokuthumela: Mar-21-2022